I do it every year. I brine overnight. Take it out in the morning,

pat dry, and then run a fan over it. That forms a pellicle, and is very important. It's essentially a sticky film that forms on the surface of the meat. If you don't have a fan you can use, it will also work to leave out, or even in the fridge. It just takes a whole lot longer.

Then, I season and smoke at around 200-250. It's not super important to get that temp precise, but you don't want to grill it. Sometimes I'll baste every so often with maple syrup to give it a little bit of sweetness.

***this is hot smoked
[Post edited by reestuart at 11/21/2017 10:45AM]

In response to this post by great2bahokie

Posted: 11/21/2017 at 10:44AM

Best receipes for smoked salmon? -- great2bahokie 11/21/2017 09:56AM

I butterfly it and stuff it -- HokieDevil 11/21/2017 7:34PM

I do it every year. I brine overnight. Take it out in the morning, -- reestuart 11/21/2017 10:44AM

What do you use for your brine and seasonings? ** -- great2bahokie 11/21/2017 11:49AM

For the brine, it's usually just kosher salt and brown sugar. -- reestuart 11/21/2017 2:34PM

I use water. Sugar,salt,soy sauce, and Chardonnay for my brine -- Betabeachbum 11/21/2017 1:34PM

Brine should just be kosher salt and sugar (turbinado or light brown, IMO) -- JoesterVT 11/21/2017 11:57AM

Cup of each in a few quarts of water do it? ** -- great2bahokie 11/21/2017 12:11PM

I never measure...maybe 1/2 cup salt/1 cup sugar in a Qt of water ** -- JoesterVT 11/21/2017 12:13PM

THX! ** -- great2bahokie 11/21/2017 12:14PM

Or you could go the salmon candy route. (inside) -- reestuart 11/21/2017 11:06AM

Going for cold smoked or smoke cooked? ** -- JoesterVT 11/21/2017 10:15AM

Cooked. ** -- great2bahokie 11/21/2017 11:49AM

I do it every year. I brine overnight. Take it out in the morning,

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